Peach Cobbler Cake W Butter Rum Glaze Recipes

PEACH COBBLER CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray 9 x 13-inch baking dish with nonstick cooking spray.
• The first thing you need to do is measure out 2 cups of the cake mix. Put aside the leftover cake mix. You'll use that later for the crumble topping.
• In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined.
• Then pour in warm water and stir well.
• Next add eggs and stir. Batter will be pretty lumpy.
• Spread the mixture into your prepared baking dish. This will take you a minute to do as it is kinda stretchy because of the yeast.
• Then spread both cans of pie filling on top of cake batter. Try to spread it out as evenly as possible.
• In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter.
• You can use a pastry cutter to combine it together or a fork or even your hands. It should be clumpy.
• Sprinkle this topping mixture over the pie filling.
• Then bake at 350F degrees for about 45-55 minutes. Topping should appear light golden brown.
• Allow the cake to cool for about 10 or 15 minutes. In a bowl, combine powdered sugar and milk.
• Start with a smaller amount of milk and then add more until it gets to the desired consistency.
• Drizzle icing all over the top of cake. Slice up and serve.

PEACH COBBLER CAKE W/ BUTTER RUM GLAZE

Steps:

• 1. Preheat oven to 325 2. Mix cake mix w/ eggs, stir until moist (batter will be lumpy if mixing by hand). Add nutmeg and cinnamon. 3.Fold in the pie filling 4.Pour mixture into a greased bundt pan Bake at for at least 1 hour or until done *let cake cool before glazing*
• Butter Rum Glaze 1/2 cup sugar 1/4 cup (1/2 stick) REAL butter 2 tbsp water 1/2 tsp Imitation Rum flavoring Directions: Melt butter in saucepan over med heat, add sugar and water, boil for one minute, then remove from heat and add flavoring. Use immediately